Pecan Pumpkin Pudding - Graham's Family Dairy

Ingredients

• To cook the pumpkin you can roast the chopped flesh in the oven at 180C for around 40 minutes until tender, then leave to cool (note measurements are for mashed).
• You can also bake a whole pumpkin in a slow cooker, just cut in half or into pieces to fit into the slow cooker and bake for 5-6 hours on high, then scrape the tender flesh off the skin.
• You could also use tinned pumpkin or switch pumpkin for butternut squash.
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• 1 cup / approx 175g of cooked mashed pumpkin
• 1 250g tub of Graham’s Natural Quark
• 2-3 tablespoons of maple syrup
• 1 tablespoon of cinnamon
• 1/2 tablespoon of ground ginger
• 8 pecan nuts